Zobrazeno 1 - 10
of 33
pro vyhledávání: '"G. S. Mittal"'
Autor:
H. K. Gupta, G. S. Mittal, S. K. Verma, D. V. Divakaria Rao, M. S. Joshi, R. L. Dhar, S. C. Jain, A. V. Ramana Rao, P. Rama Rao, T. Madoom Hussain, D. V. Subba Rao, S. S. H. Jafri, V. N. Sarma, B. Vijayagopal, K. N. S. Reddy, V. M. Tiwari, M. B. Vyageshwar Rao, Md. Ghous Uzzaman
CSIR-NGRI has been carrying out integrated G3 investigations in Antarctica since the second IAE. The geophysical studies of the initial 25 years of IAE included surface and helicopter-borne magnetic, EM, seismic, gravity, and paleomagnetic surveys. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dff68ea08610d40a1988d92981b574b
https://doi.org/10.4018/978-1-6684-4078-0.ch005
https://doi.org/10.4018/978-1-6684-4078-0.ch005
Publikováno v:
Journal of the Geological Society of India. 86:742-746
Lignite deposits of Bikaner–Nagaur basin, lie in Jayal block of Nagaur district of Rajasthan. The sandstone, shale, claystone and lignite sequence repeats at regular intervals. The lignite mines presently 30–40 meters deep below ground level fill
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e56958ae939b9769244564f2f82c1243
https://doi.org/10.1007/s12594-015-0367-4
https://doi.org/10.1007/s12594-015-0367-4
Publikováno v:
Transactions of the Institute of Measurement & Control. 2004, Vol. 26 Issue 1, p55-68. 14p.
Publikováno v:
Transactions of the ASABE. 54:1539-1546
Effective recognition and localization of ripe tomatoes from a complex background is the key issue for robotic harvesting systems in greenhouses. In this study, a detection approach for ripe tomatoes is proposed based on their color and shape feature
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0e629ece4887442d941a4455e366da3
https://doi.org/10.13031/2013.39005
https://doi.org/10.13031/2013.39005
Publikováno v:
International Journal of Food Science & Technology. 17:719-726
Summary Mobility of moisture in meat emulsion sausage during cooking was simulated. The model was verified for low temperature processing using slab geometry of the product for different processing conditions and formulations. The moisture diffusivit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83e04e955cc3cf1d395ff750a7198d08
https://doi.org/10.1111/j.1365-2621.1982.tb00232.x
https://doi.org/10.1111/j.1365-2621.1982.tb00232.x
Publikováno v:
International Journal of Food Science & Technology. 17:709-717
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb5302f6f22007dbf0484b1a8c0ce623
https://doi.org/10.1111/j.1365-2621.1982.tb00231.x
https://doi.org/10.1111/j.1365-2621.1982.tb00231.x
Publikováno v:
Food Science and Technology International. 12:145-157
The quality of degraded frying oil using Magnasol and Filtrite adsorbents was evaluated. Level of adsorbents (1%, 2% and 3%), treatment duration (2min, 5min and 8min) and temperature (60°C and 160°C) were the processing variables considered. The ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae94d906d2fdbdb773dd6425f891a4be
https://doi.org/10.1177/1082013206064150
https://doi.org/10.1177/1082013206064150
Autor:
C. Dumas, G. S. Mittal
Publikováno v:
International Journal of Food Properties. 5:161-177
Mathematical models of pizza baking by forced and natural convection heating methods were developed describing heat and mass transfer phenomena. The models were solved using finite difference technique and a simulation language. Moisture and temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::898a6487820f306aad87b0db15d5d9dc
https://doi.org/10.1081/jfp-120015599
https://doi.org/10.1081/jfp-120015599
Publikováno v:
Food Science and Technology International. 7:479-485
Alkaline phosphatase (AP) is used as the indicator enzyme for proper pasteurization of bovine milk. Predictive modeling of AP inactivation during high-temperature short-time (HTST) pasteurization would support regulations; thus ensuring the safety of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c27d6a1d220a08d51796067914da327c
https://doi.org/10.1106/dqbt-qlpd-ckyk-3h0d
https://doi.org/10.1106/dqbt-qlpd-ckyk-3h0d
Autor:
J. Zhang, G. S. Mittal
Publikováno v:
International Journal of Food Science and Technology. 36:489-497
An artificial neural network (ANN) was developed to predict heat and mass transfer during deep-fat frying of meatballs. Frying time, radius of meatball, fat diffusivity, moisture diffusivity, heat transfer coefficient, fat conductivity, initial moist
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::509c0f1e90332acfe987e1585776a63d
https://doi.org/10.1046/j.1365-2621.2001.00490.x
https://doi.org/10.1046/j.1365-2621.2001.00490.x